Crumbled Bacon

I like to keep a supply of cooked crumbled bacon in the freezer. By sprinkling a little into scrambled eggs, folks feel like they’ve had “bacon and eggs” for breakfast with only a fraction of the fat and calories. Before cooking the bacon, I cut the strips into small pieces so they cook faster. K.K.M., Maplewood, Minnesota

The only thing that beats the comforting flavor of this thick and hearty potato soup is possibly the idea that it simmers on its own all day in a slow cooker.—Barbara Bleigh, Colonial Heights, Virginia